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Chicken & corn noodle soup
Chicken & corn noodle soup

Ingredients

  • 4 cups salt-reduced chicken or vegetable stock, or miso soup mix
  • 2 x 200g chicken breast fillets
  • 1 Tbsp chopped ginger
  • 1 clove garlic, finely chopped
  • 220g fresh noodles (Singapore-style if possible)
  • 125g can corn kernels, drained
  • 100g button mushrooms, thinly sliced
  • 1 Tbsp salt-reduced soy sauce, plus extra to serve
  • 4 spring onions, sliced lengthways into thin strips
  • ½ cup mint, coriander or basil, finely sliced
  • Finely sliced chilli (optional), to serve

Chicken & corn noodle soup

Sarah Bowman
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Heat stock and 3 cups water in a large saucepan on high, until boiling. Reduce heat to low and add chicken, ginger and garlic. Simmer for 8 minutes, until chicken is cooked through. Remove chicken and set aside to cool slightly, then shred.

Return shredded chicken to stock. Add noodles, corn, mushroom and soy sauce. Simmer for 3-4 minutes, until noodles are tender. Ladle the soup into serving bowls and scatter with the spring onions, herbs and chilli, if using. Serve with extra soy sauce for drizzling.

Variation

To make a vegetarian noodle soup, use vegetable stock and replace chicken with 175g cubed firm tofu. Simmer for 5 minutes, then continue with remaining ingredients.

Article from the September, 2011 issue of Taste magazine.

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